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Tofu, Aubergine and Shiitake Mushroom Claypot in Chilli Black Bean Sauce

Sumati Menda • 1 March, 2015

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Tofu, Aubergine and Shiitake Mushroom Claypot in Chilli Black Bean Sauce

I had a few words with Chef Andy Toh of Hakkasan Dubai last week, who happens to be a lover of vegetarian food!  He believes Hakkasan should be high up on the list of vegetarian friendly restaurants in Dubai, and I would have to agree as the menu does have quite a large vegetarian selection.hakkasan-vegtarian-claypot-recipe

About 60 percent of Hakkasan's Dubai menu includes signature dishes that you would find in Hakkasan's all over the word, and about 40 percent were created by the chef, specifically for this market. "The Dubai market tends to prefer heavier more saucy dishes as compared with places like China, where they prefer dishes with lightly seasoned sauces," says Chef Andy.  "We do have a lot of vegetarian customers, so I made it a point to add a few more vegetarian dishes to the menu as well."
Tofu-aubergine-and-Japanese-mushroom-claypot-vegetarian claypot recipe

Chef Andy loves using tofu in his cooking; in fact one of his favourite dishes on Hakkasan's menu also happens to be my favourite - the Tofu, Aubergine and Shiitake Mushroom Claypot.  Much to our delight, the Chef agreed to contribute to VeggieBuzz's collection of easy vegetarian recipes.  So here is a quick and easy version of Hakkasan's signature Claypot!  Definitely something worth trying at home!

 

Tofu, Aubergine and Shiitake Mushroom Claypot in Chilli Black Bean Sauce

  • Total Time:
  • Cook Time:
  • Serves: 1

Ingredients:

  • 200g Silken Tofu - cut into 8-10 pieces (approx. half a packet)
  • 1 tbsp Black Bean Sauce*
  • 1 tsp Hot Bean Sauce*
  • 1 medium Aubergine - cut into approx. 6 pieces
  • A handful of Shiitake mushrooms
  • 1-2 Shallots, finely chopped (20g)
  • 1 Red chilli, finely chopped (20g)
  • 2 thumbs of Ginger, finely chopped (10g)
  • 150ml Vegetable Stock
  • Corn Oil for cooking
  • Spring onion for garnish, finely chopped
200g Silken Tofu - cut into 8-10 pieces (approx. half a packet) 1 tbsp Black Bean Sauce* 1 tsp Hot Bean Sauce* 1 medium Aubergine - cut into approx. 6 pieces A handful of Shiitake mushrooms 1-2 Shallots, finely chopped (20g) 1 Red chilli, finely chopped (20g) 2 thumbs of Ginger, finely chopped (10g) 150ml Vegetable Stock Corn Oil for cooking Spring onion for garnish, finely chopped

Method:

  1. Deep fry the tofu and aubergine for just under a minute (approx 45-60 seconds) until the tofu turns golden brown in colour.
  2. Heat a wok with some oil in it and fry the shallots, chill and ginger on high heat for about 15 seconds, until the ingredients become aromatic.
  3. Add the blackbean sauce and hot bean sauce to the wok and stir together for 10 seconds.
  4. Add the vegetable stock to the wok and then add the shiitake mushrooms and stir again.
  5. Add the aubergine and tofu to the wok and simmer until the sauce reduces and thickens to the desired consistency (use potato or corn starch if required).
  6. Serve hot in a clay pot or bowl.
  7. Garnish with spring onion.
Deep fry the tofu and aubergine for just under a minute (approx 45-60 seconds) until the tofu turns golden brown in colour. Heat a wok with some oil in it and fry the shallots, chill and ginger on high heat for about 15 seconds, until the ingredients become aromatic. Add the blackbean sauce and hot bean sauce to the wok and stir together for 10 seconds. Add the vegetable stock to the wok and then add the shiitake mushrooms and stir again. Add the aubergine and tofu to the wok and simmer until the sauce reduces and thickens to the desired consistency (use potato or corn starch if required). Serve hot in a clay pot or bowl. Garnish with spring onion. Deep fry the tofu and aubergine for just under a minute (approx 45-60 seconds) until the tofu turns golden brown in colour. Heat a wok with some oil in it and fry the shallots, chill and ginger on high heat for about 15 seconds, until the ingredients become aromatic. Add the blackbean sauce and hot bean sauce to the wok and stir together for 10 seconds. Add the vegetable stock to the wok and then add the shiitake mushrooms and stir again. Add the aubergine and tofu to the wok and simmer until the sauce reduces and thickens to the desired consistency (use potato or corn starch if required). Serve hot in a clay pot or bowl. Garnish with spring onion.

*These sauces are available in the international section of any major supermarket.
6.5 out of 10 based on 38 user ratings
Nutrition facts: 240 calories, 9 grams fat

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